Reviewed: Sep. 28, 2011

I would recommend using less olive oil. Nice served hot. Leftovers great in a pita or tortilla wrap.

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Reviewer:

Brookexox

Reviewed: Aug. 4, 2011

Absolutely amazing flavor! Love it! My 2 girls didn't like it but my husband and baby and I love it!

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Reviewer:

Pink.daisy

Reviewed: Aug. 1, 2011

A friend of mine made this and I tried some, it was AWESOME! She used the large pearl type couscous which I think blended with the rest of the salad better. Small couscous tends to stick or clump together too much in a salad. I am going to make this with the pearl sized couscous, it's heavenly!

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Reviewer:

BKBISHOP

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Cooking Level: Expert

Living In: Fairfax, Virginia, USA

Reviewed: Jun. 26, 2011

Like another reviewer I also wish I could give this 3.5 stars. I followed the recipe exactly as written. If I make this again I will use basil or oregano in place of the rosemary. Also I would add artichoke hearts.

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Reviewer:

pixiestix

Cooking Level: Expert

Reviewed: Jun. 14, 2011

This is fantastic! I could not stop eating it...so many yummy flavors in one place. it does have too much dressing, but only in regard to oil. Evoo goes a loooong way, so Ijust cut mine in half. I made sure that I made this the day before, mixed in the dressing and then let it sit overnight. This helped a lot as it allowed the couscous to soak up the flavor without it tasting too oily. Fresh herbs are an absolute must here!

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Reviewer:

dcshoffman

Cooking Level: Intermediate

Home Town: Union, Oregon, USA

Living In: Vancouver, Washington, USA

Reviewed: Jun. 14, 2011

Love this and it makes great leftovers. Like most other reviewers, I reduced the oil by about half.

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Reviewer:

aliceanne

Reviewed: Jun. 5, 2011

excellent...with the one exception that the dressing needs a decent garlic hit

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Reviewer:

jem

Reviewed: May 30, 2011

I made this recipe with orzo instead of couscous because I had it in the pantry, and it was delicious. I cooked the orzo and prepared the dressing the night before, added several Tbsps of dressing to the orzo and chilled overnight. I wanted the orzo to incorporate the dressing flavors. I chopped all of the other ingredients the next morning and put the salad together. Took it to a picnic, and received several compliments. My only other change was to use chopped grape tomatoes instead of sundried. I felt there were several strong flavors (Feta, olives, rosemary) and maybe the sundried would be one too many.

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Reviewer:

tinlizzie70

Reviewed: May 29, 2011

I'm rating this a five even though I made very slight changes due to personal preference. I used fresh tomatoes instead of sundried, and used less dressing. Just add a little bit at a time and stop when you've reached your desired level. Also ... since I'm not on a TV cooking show where the underlings wash my blender or food processor, I try to avoid them whenever possible. I see no reason to use one for this dressing. A long whisking, and you should be good to go. The dressing does have the normal proportions of oil to acids (normally, about three to one) and we did not find it overly oily. Thanks to the author for submitting it.

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Reviewer:

tat

Cooking Level: Intermediate

Reviewed: May 7, 2011

So yummy! I've made this time and time again for family and friends and is a huge hit. The only thing I changed was the amount of fresh rosemary...I use a little less, but either way one of my favorites!

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